Roasted Pumpkin Spinach Salad

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor with fewer calories.

walnuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide crunch and are often cheaper.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar is lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more cost-effective for roasting.

Preheat the oven to 400°F (200°C).

Cut the pumpkin into cubes and toss with olive oil, salt, and black pepper.

Spread the pumpkin on a baking sheet in a single layer.

Roast the pumpkin for 25-30 minutes, until tender and golden.

While the pumpkin roasts, wash and dry the baby spinach leaves.

In a small bowl, whisk together balsamic dressing and honey.

In a large bowl, combine roasted pumpkin, baby spinach, crumbled feta cheese, and toasted pine nuts.

Drizzle the dressing over the salad and toss gently to combine.

Serve immediately or let sit for 10 minutes to allow flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens